Thai curry cauliflower dish


This recipe is based off of a recipe from the cookbook,  Vegan For Everybody. If you made my last meal, eggplant and pepper stir fry with garlic ginger sauce , you will notice a lot of similarities in cooking methodology between these two recipes, for example, both utilize garlic and ginger in the same way. I’ve realized how much I LOVE using fresh ginger and garlic in recipes now, because it seriously makes the biggest difference for flavor.

This dish combines savory and sweet to make a filling and flavorful dish of YUM. Not only is it tasty, but its also super easy to make – takes less than 30 minutes! Cauliflower is an awesome hearty vegetable full of tons of vitamins and minerals to fuel and nourish your body (think – vitamin C, vitamin K, vitamin B, folate, potassium, magnesium, thiamine and much much more!)

Ingredients:

Sauce:

– 1 can coconut milk  (I used light coconut milk because it has less sugar)

– 3 tbsp vegetable broth

– 1 tbsp brown sugar

– 2.5 tsp Thai red curry paste

– juice from 1 lime

– few shakes of red pepper flakes

Cauliflower base:

– 1 head of cauliflower cut into 1/2 inch pieces

– 2 garlic cloves (make sure this is fresh garlic!! makes a huge difference in terms of flavor)

– 1.5 tsp ginger (or just a nicely sized chunk – also make sure this is fresh!)

– 1 tbsp plus 1 tsp vegetable oil

-1/4 cup water

– 1/4 tsp salt

-1/4 cup cut basil leaves

Instructions:

  1. Whisk all of the ingredients for the sauce in a bowl and set aside.
  2. Mince garlic and ginger (or use a food processor to cut into tiny pieces), and combine with one tsp of vegetable oil in a small bowl. Set aside.
  3. Heat 1 tbsp of vegetable oil in a large saucepan over high until it is slightly shimmering. Then, add the cauliflower, salt, water and cover the pan for about 5 minutes until the cauliflower is translucent and soft. If you have your life together more than me, then maybe you’ll have the correct size lid!!
  4. Remove lid and cook cauliflower for 10 more minutes, stirring occasionally, until all of the water has evaporated and the cauliflower is browned.
  5. After the cauliflower has browned, make a space in the middle of the pan and add the garlic, ginger and oil mixture to the middle of the pan. Mash the mixture down with a spatula until it becomes fragrant – this usually takes about 30 seconds – 1 minute.
  6. Stir the garlic/ginger mixture into the cauliflower.  Now, whisk the sauce ingredients again and add the sauce to the pan. Stir the mixture until the sauce thickens in about 1 minute (see in second picture below)
  7. Add basil and now you are done. You can serve this meal over rice to make it more filling, or enjoy it as a side to another main course. Enjoy!! Be sure to follow me on Instagram @jrp.fitlife for more frequent recipes, workout posts, & lifestyle tips. 💪🏼🌻😋

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